Peanut Chicken Vegetable Curry Recipe

Peanut Chicken Vegetable Curry

• 2 tbsp (30 mL) vegetable oil
• 1 lb (500 g) boneless skinless chicken thighs, chopped
• 3 tbsp (45 mL) Indian curry paste
• ½ tsp (2 mL) salt
• ¼ tsp (1 mL) pepper
• 1 can (14 oz/400 mL) coconut milk
• ¼ cup (60 mL) peanut butter
• 1 bag (500 g) Frozen Green Giant* Valley Selections* Bean and Carrot Medley
• 1 can (14 oz/400 mL) diced tomatoes
• 2 cups (500 mL) cooked jasmine rice
• ¼ cup (60 mL) chopped fresh cilantro
• 3 tbsp (45 mL) chopped unsalted peanuts